I made this filling, rich, delicious stew with the Mushroom Stock, but you could also use water if time is an issue. It’s great on a cold night and I really liked it with the soft polenta, but you could also serve it with rice, noodles or mashed potatoes. Even my meat loving husband loved it!

Winter Portobello Mushroom Stew

Quick Mushroom Stock

1/4 c or more dried porcini
2 teaspoons olive oil
1 onion, coarsley chopped
1 large garlic clove, sliced
2 mushrooms, sliced, plus any trimmings
2 teaspoons tomato paste
1 tablespoon fresh marjoram or 1 teaspoon dried
1/2 c dry white or red wine
1 tablespoon flour
Salt and freshly milled pepper
1 teaspoon red wine vinegar

Cover the dried mushrooms with 1 1/2 cups hot water and set aside. Heat the oil ina saucepan over hight heat. Add the onion, carrot, garlic, and fresh mushroom trimmings. Saute, stirring occasionally, until well browned, about 10 minutes. Reduce the heat to medium, stir in the tomato paste, marjoramand wine and sprinkle on the flour. Cve the pan and cook until the wine is reduced to a syrupy glaze, about 3 minutes. Add the porcini and htier soaking water, 1/2 teaspoon salt, a little pepper and the vinegar and smmer for 20 minutes. Strain. Remove the dried mushrooms and add them to the stew. If you wish to concentrate the sauce, simmer it in an open pot until it’s reduced to the desired strength.

Makes about 1 cup.

And now here are the ingredients for the rest of the stew…

1/4 c olive oil
1 large onion, cut into 1/2 in. dice
2 teaspoons chopped rosemary
Salt and freshly milled pepper
2 pinches red pepper flakes
1/2 pound portobello mushrooms, sliced 3/8″ thick, with gills removed
1 lb large white mushrooms, thickly sliced
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 cups of Mushroom stock or water, or combination of the two
1 teaspoon sherry vinegar
2 tablespoons butter (optional)
2 tablespoons chopped parsley or tarragon

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper and red pepper flakes and remove to a bowl.

Return the pan to meduim heat and add half the remaining oil. When it’s hot add the portobello mushrooms and saute until nicely browned, about 5 minutes. Add tem to the onion and repeat with the remaining oil and white mushrooms. Return everything to the pan and add the garlic, tomato paste, stock and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the butter. Add the parsley, taste for salt, and season with pepper.

*Taken from

Vegetarian Cooking for Everyone

by Deborah Madison